{"id":929,"date":"2010-10-22T14:04:43","date_gmt":"2010-10-22T14:04:43","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=929"},"modified":"2010-10-22T14:04:43","modified_gmt":"2010-10-22T14:04:43","slug":"creamy-chicken-and-mushroom-fricassee-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2010\/10\/creamy-chicken-and-mushroom-fricassee-recipe\/","title":{"rendered":"Creamy Chicken-and-Mushroom Fricassee recipe"},"content":{"rendered":"<p>I got <a href=\"http:\/\/www.foodandwine.com\/recipes\/creamy-chicken-and-mushroom-fricassee\">this recipe<\/a> from November&#8217;s Food &#038; Wine magazine. I cheapened it up by using button mushrooms &#038; skipping the Greek yogurt and forgot to add the celery leaves (which I had actually readied).  Still, the results were wonderful. A very simple and tasty weekday dish that I&#8217;ll definitely make again.<br \/>\n<i>Ingredients<\/i><\/p>\n<ul>\n<li>About 4 lbs chicken parts\n<li>salt &#038; pepper to taste\n<li>2 Tbsp. olive oil\n<li>1 large onion, chopped\n<li>8 oz white mushrooms, coarsely chopped\n<li>2 garlic cloves, minced.\n<li>2 bay leaves\n<li>1 tsp. dried thyme\n<li>1 cup white wine\n<li>2 cups chicken stock\n<li>2\/3 cup low-fat sour cream\n<li>1\/2 cup celery leaves (optional)\n<\/ul>\n<p><i>Instructions<\/i><br \/>\nPreheat the oven to 425\u00b0F.<br \/>\nPlace chicken pieces on the rack of a roasting pan. Sprinkle with salt and pepper.  Roast until cooked through and crispy, about 45 minutes.<br \/>\nMeanwhile, heat olive oil over medium heat in a deep frying pan. Add the onion and saute until softened, about 3 minutes.  Add the mushrooms, raise the heat to high, and saute until slightly browned, about 5 minutes.  Add the garlic, bay leaves and thyme and cook for 1 more minute.  Add the wine and cook until it&#8217;s almost evaporated, scraping up any browned bits.  Add the chicken broth and cook until it&#8217;s reduced by half, about 15 minutes.  Turn off the heat and mix in the sour cream.<br \/>\nAdd the chicken to the pan skin side up.  Place back on the stove and simmer until the chicken is heated through.  Serve chicken with sauce.<br \/>\n<a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I got this recipe from November&#8217;s Food &#038; Wine magazine. I cheapened it up by using button mushrooms &#038; skipping the Greek yogurt and forgot to add the celery leaves (which I had actually readied). Still, the results were wonderful. A very simple and tasty weekday dish that I&#8217;ll definitely make again. Ingredients About 4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-929","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=929"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/929\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}